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Cream Cheese Pound Cake

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 15 mins
Total time 2 hrs, 50 mins
Yield

Makes 12 servings

Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style. This beloved cake definitely makes the list for our favorite baking recipes. This showstopping dessert is sure to be a favorite among family and friends at any gathering or festivity. 

Ingredients

  • 1 1/2 cups butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/8 teaspoon table salt
  • Shortening

How to Make It

  1. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

  2. Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

  3. Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).

Cook's Notes

For a fun twist on this traditional cake, you can add so many different toppings or ingredients to the batter. Make it a vanilla bean, strawberry, blueberry, peach, chocolate, apple or lemon pound cake by making some simple additions. Top with fruit, crumbles, brown butter or brown sugar glaze.

Also appeared in: Southern Living, November, 2001;